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Friday, October 21, 2011

Indian Inspired Stew with Cilantro Chutney and Brown Basmati

It's havest time and with a crossover of seasons, there are so many veggies to choose from. To capitalize on this, I decided to create a flavorful stew for my clients and it was so good, I made the same for my own family that night. The rice and chutney were last minute additions to empty my veggie drawer and make room for my next round of veggies that was coming in the next couple of days.

With carrots, celery, onions, sweet winter squash, potatoes, green beans and chard along with sliced chicken, this stew is packed with vitamins. The cilantro chutney adds a healthy dose of vitamin C with cilantro and jalapenos. The spices are warming and healing all at the same time, so no matter if your having an extended Indian summer as we are here in Cali or you have had your first snow, this stew will be fabulous.

Feel free to add or leave out anything on the list. This stew will lend itself to turnips, sweet potatoes, celery root, kohlrabi or any other roots. All greens will work in place of chard and cauliflower would be a perfect sub for green beans. Sub any peelable winter squash for the Kabocha (butternut is the easiest to peel with a vegi peeler, but you can knife-peel an Acorn or Delicata) Add few chickpeas for additional protein or a lot in place of chicken for a vegetarian version.

Indian Inspired Stew with Cilantro Chutney and Brown Basmati
For a perfectly cooked brown rice, check out this blog. Feel free to substitute 1 tbsp curry powder for all the spices if you don't have the individual spices.

Mix all the sea salt and spices. Toss the chicken with half the spice mixture.

Heat olive oil in a large skillet. Saute the chicken until it is no longer pink. Remove and set aside. Add onion to the skillet and cook until lightly browned and softened. Add the garlic and remaining vegetables except sliced chard leaves.

When vegetables are slightly softened, add the remaining spice blend. Saute until spices are fragrant then add chicken broth. Bring to a rolling boil then reduce heat to medium high and let cook until the chicken broth has reduced and thickened.

While the chicken broth is reducing, drain the juice from the tomatoes (reserve to use in another soup, you can freeze it) and then chop the whole tomatoes into small pieces. Add to the stew along with the reserved chicken and the chickpeas.

When you can see the broth has thickened, add the coconut milk. Let cook for another minute or two then taste for seasoning. Add salt if necessary.

Serve over the rice and serve at the table with small dishes of Cilantro Chutney and plain yogurt.

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